A recipe from Jamie Oliver ‘30 minute meals’ book. I have been making this dish a long time, even before my diagnosis and still couldn’t do it in thirty minutes! So don’t even try. I make my Tartare Sauce first and keep in fridge, I also prepare the first stage of cod and leave in fridge also until I’m ready to eat. This way I’m not rushing to get it all done in one go. I have adapted the meal around my needs but I have listed the method below pretty much as written in book. After a few goes you will know what works best for you. What I find great about this dish and many of Jamie’s dishes is a lot of ingredients goes in to a food processor to be blitzed, so much easier than chopping. This dish is another favourite of mine.
- Ingredients for Mash
- 4 medium Potatoes
- 1 head of broccoli
- 500g Frozen Peas
- large Knob of butter
- 1-2 Dessert spoons of mint sauce
- ingredients for Tartare Sauce
- 3 Cornichons
- 1 heaped teaspoon of capers
- Small bunch of flat leaf parsley
- half a 30g tin of Anchovies in oil
- half a 400g of mayonnaise
- paprika for dusting
Ingredients for cod
- 1 teaspoon Fennel Seeds
- 2x600g Fillets of Cod, skin on, scaled and pin boned
- 200g crusty white bread
- 4 cloves of garlic
- half a 30g can anchovies in oil
- half a jar of sun dried tomatoes in oil
- small bunch of basil
- 40g Parmesan
- 1 lemon
- Balsamic Vinegar
- a couple of fresh sprigs of Rosemary
- a couple of fresh sprigs of thyme
- Ingredients for Salad
- 6 Rashers of pancetta (I bought already cut and cubed)
- 2 cloves of garlic (I used garlic purée)
- 1 bag mixed Watercress and rocket
Peel potatoes and cut into 2cm chunks and add to a saucepan with a pinch of salt cover with boiling water, start to cook over medium heat. Trim and discard bare end of broccoli stalk. Slice the rest and add to the potatoes. Break the florets into even sized pieces and set a side until potatoes are halfway cooked then add to saucepan. Add peas five minutes before potatoes and broccoli cooked. Drain the veg add butter a good drizzle of olive oil your mint sauce and roughly mash about ten times.
Put a few good lugs of olive oil into a large roasting tray, sprinkle with salt and pepper and scatter over a teaspoon of fennel seeds. Rub and toss the fish fillets in the flavours then place skinside down. Drizzle with olive oil then put under the grill in the middle of the oven for five minutes while you make the topping.
Roughly chop the bread and add to the food processor, whizz, adding two peeled cloves of garlic with a drizzle of oil from the tin of anchovies as it is whizzing, then tipped the breadcrumb mixture into a bowl.
Put half a tin of anchovies fillets into the empty food processor with the drain to sun-dried tomatoes, two cloves of peeled garlic, basil, chilli (stalk removed) and a chunk of Parmesan. Finally grate in the zest from the lemon and then squeezing the juice. Add a couple of splashes of balsamic vinegar and whiz to a paste. You may need to scrape around the sides between the whizzes, get the fish out of the oven. Spoon and spread the paste over each fillet in a thick even layer, then scatter over the breadcrumbs. Drizzle a little olive oil over the thyme and rosemary sprigs, then lay on top of the two fillets and put back onto the grill on the middle shelf for 10 minutes, or until golden and crisp.
Check the fish, and when the crust is golden and crisp take it out of the oven and straight to the table.
In your food processor add three cornichons, a heaped teaspoon of capers, a small bunch of fresh parsley and half the tin of anchovies in their oil. Pulse a few times with a drizzle of extra-virgin olive oil and the zest and juice of half a lemon. Whizz until fairly smooth, then transfer to a small bowl and add half a jar of mayo. Mix well, adding the juice of the rest of the lemon, tasting and tweaking as necessary. Sprinkle with the sweet paprika, drizzle over a little extra-virgin olive oil.
Put a medium frying pan on medium heat and add the pancetta leave to crisp up tossing occasionally. Once the rashes of pancetta are crispy and golden turn the heat to low then crushed to unpeeled cloves of garlic into the frying pan. Take the pan off the heat and add 5 tablespoons of balsamic vinegar. Add a little bit of extra virgin olive oil and shake the pan about. Use a wooden spoon to break the crispy pancetta into pieces into the pan. At the very last minute take the salad leaves and add to the pan of warm dressing and toss quickly with your hands, transfer to a serving bowl.
Then all that’s left to do is sit down and enjoy!